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Knack (Babiole) a la Continentale
From The Swedish, French, American cook book, 1918
Serves 4
Serve in place of bread for breakfast, dinner, or supper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
766Calories
22 gProtein
134 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein22 g
Carbohydrates134 g
Fiber0 g
Sugars11 g
Total Fat16 g
Saturated Fat7.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol40 mg
Sodium1977 mg
Potassium440 mg
Calcium374 mg
Iron9.1 mg
Magnesium60 mg
Phosphorus538 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A94 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate252 mcg
Choline28 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 616. The excerpt below is the record exactly as published.
Knack ( Babiole ) a la Continentale Two cups milk, half cup whipped cream, one tablespoon salt, one tablespoon sugar, one tablespoon lard, five to six cups flour, two teaspoons Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.